No two slices are the same in this stunning dessert with a crunchy hazelnut streusel topping.
And its not just cocoa.
Theres chocolate-hazelnut spread in the mix for extra decadence.
Photo:Antonis Achilleos
Its an easy cake to pull off thats easy to love.
Using your hands or a fork, work butter into mixture until texture is crumbly.
Make the cake: Preheat oven to 350F.
Coat a 9-by-5-inch loaf pan with cooking spray.
Line with parchment paper, leaving a few inches of overhang on long sides.
Coat parchment with cooking spray.
Combine flour, baking powder, and salt in a medium bowl.
Add eggs, 1 at a time, beating well after each addition.
Repeat with remaining flour mixture and milk.
Transfer half of batter to empty flour mixture bowl.
Add hazelnut-chocolate spread, cocoa powder, and 1 tablespoon warm water.
Place 1/4-cup scoops of batter into prepared pan, alternating between chocolate and vanilla.
Use a knife to spread each scoop of batter to edges of pan.
Gently run knife through batter lengthwise a few times to swirl.
Bake until puffed and top is set, about 40 minutes.
Continue baking until a toothpick inserted in center comes out clean, 20 to 25 minutes.
(Cover with aluminum foil during final 10 minutes to prevent excess browning.)
2,000 calories a day is used for general nutrition advice.
